Name: Chocolate Sponge Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 24 servings
Ingredients: 250 grams Butter (unsalted); 250 grams Sugar (white); 260 grams All-purpose flour; 50 grams Cocoa powder; 3/4 tsp Baking powder; 1/2 tsp Baking soda; 7 Eggs (separated); 1/4 tsp Salt; 2 tsp Vanilla (extract); 60 ml Water; 60 ml Buttermilk; 1/4 tsp Cream of tartar (or salt)

Chocolate Sponge Cake

A chocolate sponge cake is a must-have recipe on hand for any cake decorator. This simple and easy recipe works a treat as a tea time snack and can be used for celebration cakes. Perfect for a sculpted cake, and even works a treat to be served as a wedding cake.

Classic Sponge Cake Recipe — Classic Chocolate Sponge Cake Perfect for Fondant

This is a basic chocolate cake recipe below. You can use any buttercream frosting that works for your project. You can find over 30 buttercream recipes from me on my blog Veena Azmanov

30 Plus Homemade Buttercream Frosting Recipes – Veena Azmanov

Need a buttercream recipe in 5 mins? Wondering what buttercream to use? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to

Useful Tips and Tools

If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
Also, I think one set of baking pans is a must for anyone a home baker. I often use 3 x 6-inch round cakes which I often split into 4 layers for a tall display. Some times, I use 3 x 8-inch round pans or 3 x 7-inch cakes
Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

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Best Sponge Cake Recipe — Classic Chocolate Sponge Cake Perfect for Fondant

Chocolate Sponge Cake

Author: Veena Azmanov

5 from 1 vote

Print Pin Rate

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Calories: 180kcal

$20

Adjust Servings Here: 24 servings

Description

A good chocolate cake recipe in your collection is a must-have. Simple, moist, and indulgent this is one recipe that perfect for everyone. Try this moist chocolate cake and you will always come back to it no matter how many other cakes you try.

Ingredients

250 grams (1.1 cups) Butter unsalted
250 grams (1.25 cups) Sugar white
260 grams (2.08 cups) All-purpose flour
50 grams (0.58 cups) Cocoa powder
3/4 tsp (3/4 tsp) Baking powder
1/2 tsp (1/2 tsp) Baking soda
7 (7 ) Eggs separated
1/4 tsp (1/4 tsp) Salt
2 tsp (2 tsp) Vanilla extract
60 ml (0.25 cups) Water
60 ml (0.25 cups) Buttermilk
1/4 tsp (1/4 tsp ) Cream of tartar or salt

ADJUST SERVINGS HERE – 24 servings

Instructions

Preheat the oven at 160 C / 340 F
Sift flour, cocoa powder, baking powder, baking soda, and salt.

In the mixer bowl with paddle attachment

Combine melted butter, egg yolks, and remaining sugar
Add the vanilla extract.
Then add the flour mixture, alternating with the buttermilk and water
Combine until no lumps are seen

In a mixer bowl with whisk attachment

Whip the egg with a pinch of salt for 30 seconds
Then gradually half the sugar and continue to whip until stiff peaks.

Combine the two

Lastly, fold in the whipped egg whites into the batter
Make sure to fold gently and not over mix

Bake

Pour batter into the prepared baking pans
Bake on the center rack until a skewer inserted in the center comes clean.
Baking time guide – above in the chart.
When baked leave in the pan for 10 minutes then invert onto a baking rack and cool completely before decorating.

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Nutrition Information

Nutrition Facts

Chocolate Sponge Cake

Amount Per Serving

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 70mg23%

Sodium 121mg5%

Potassium 88mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 335IU7%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Chocolate, Chocolate sponge cake, Moist

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Comments

MOSES BRODIN says

July 27, 2019 at 9:20 am

This is a beautiful recipe… it works well with pumpkin, but I also modified it to use over-ripe bananas and blueberries. Used 1/2 cup egg substitute in lieu of the egg, and 1% milk with a tablespoon of olive oil. And Trader Joe’s pure maple syrple. This is a wonderful use for Arthur’s white whole wheat. We made some extra cakes to reheat another day.

- Cake Decorating Tutorials says
  
  August 07, 2019 at 4:32 am
  
  Thank you, Moses. So happy you enjoyed it
  
Alisha Ross says

August 05, 2019 at 6:58 am

I have no idea what I’d make first, but I know I’d have a ton of fun figuring it out!

- Cake Decorating Tutorials says
  
  August 07, 2019 at 4:33 am
  
  Enjoy, Alisha

Classic Chocolate Cake Recipe

Chocolate Sponge Cake

Useful Tips and Tools

Chocolate Sponge Cake

Description

Ingredients